Marinated Flank Steak Recipes2013-05-05
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- Servings : 6
- Prep Time : 5:5 h
- Cook Time : 15m
- Ready In : 5:20 h
Flank steak recipes always involve some kind of marinade because flank steaks are a bit of a tougher meat.
Don’t let that stop you though. Marinated flank steak is absolutely delicious!
We have two steak marinades here for you, one with a bit of a Mediterranean flavor, the other more like a Teriyaki steak. Each is wonderful. It just depends on where in the world you want to go tonight.
Flank steak is always served sliced. Slicing it across the grain rather than along the grain cuts across the muscle tissue and ensures a more tender piece of meat.
- 1 1/2 Pounds flank steak (approximately)
- 6 tablespoon minced shallots or green onions
- 3 tablespoon soy sauce
- 4 tablespoon olive oil
- 1 teaspoon dried thyme or Italian seasoning
- few drops tabasco sauce or a few pinches of pepper
- juice of 1 lemon (about 2 tablespoons)
Score the top across the grain of the steak if desired.
To prepare either of the marinades, simply mix all the ingredients together well.
Pour one of the marinade mixtures over the steak in a dish with sides and cover tightly. Let stand, refrigerated, for at least 5 hours. Turn the meat in the marinade several times to make sure it is well coated.
Grill on high under the broiler or on the barbecue for up to 6 minutes per side for medium rare, or 6 to 8 minutes per side for medium well.
Let stand (covered) for 10 minutes to let the juices incorporate back into the meat. Slice in thin slices diagonally across the grain to serve.
Here is Marinade #2:
- 3/4 cup vegetable oil
- 1/4 cup soy sauce
- 3 tablespoon honey
- 2 tablespoon red wine vinegar
- 1 clove garlic, finely chopped
- 1 1/2 teaspoon ground ginger
- 1 green onion, chopped
Did You Know?…
For those looking for low carb recipes with lots of taste, you have found two great ones here. They are gluten free too if you make sure your soy sauce is gluten free. How would think there would be wheat in soy sauce? Well there can be.
Flank steak is delicious cooked on the grill or barbecue of course, as most beef recipes are.
It can also be broiled successfully, so if the grill is out of season or out of the question, just stick it under the broiler.
As with all meats, when the cooking is done, let it rest on a plate or board for about 10 minutes before serving, covered with some aluminum foil.
That will allow the juices to incorporate back into the meat and your meat will be lovely and tender.
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